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Canada 





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ALL-CANADIAN 
RECIPE BOOK 



630.4 
C212 
P 11698 
2012 
c. 3 







1*1 



Agriculture and Agriculture et 

Agri-Food Canada Agroalimentaire Canada 



Canada 



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Agri-Food Canad 
ISBN 978-1-100-20197-9 
AAFC11698E 
Cat. No. A72-1 04/201 2E 



f Canada, represented by the Minister of Agrici 



en frangais sous le titre : Recettes entierement canadiennes 



:h us at www.agr.gc.ca 
II us toll-free 1-855-773-0241 



INTRODUCTION 



The individuals and companies responsible for producing food in 
Canada are proud of the products they provide to Canadian families, 
and for good reason. 

Canadian foods meet some of the toughest safety standards in the world 
to help protect you and your family. Farmers, food processors, the Canadian 
Food Inspection Agency and others in the food value chain work to 
safeguard not just the food supply, but also the plants and animals that 
are essential for safe, high-quality food production. 

Our food and agriculture products are as diverse as our land and people, 
providing a wide range of foods, including top-quality grades of meat, 
a variety of fish and seafood products, healthy grains and oils, 
nutrient-rich pulses and fresh, wholesome fruits and vegetables. 

Canada is also home to cutting-edge, world-class food and agriculture 
research and technology. 

This book features recipes using only high-quality Canadian ingredients. 
Chef Noah Witenoff, a renowned chef and food stylist from Montreal, was 
asked to find and use only Canadian ingredients, either grown or raised in 
Canada by a Canadian farmer, or processed at a plant in Canada. 

The result is a delicious variety of easy-to-prepare, mouth-watering 
creations suitable for any palate. This book features a sampling of the 
fresh fruits and vegetables, top-quality meats, delicious seafood and 
nutritious grains Canada has to offer you and your family. 

You are encouraged to try these all-Canadian recipes and experience 
the difference Canadian foods offer. 

To learn more about the advantages of buying Canadian food products 
or to download additional recipes, please visit www.eatCanadian.ca or 
use your mobile device and scan the QR code below. 




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eatCanadian. ca 4? 



COOKING CANADIAN 



When Chef Noah Witenoff set out to develop a series of all-Canadian recipes, 
he initially found the task a bit daunting. 

While he had always tried to use fresh, Canadian ingredients as much as 
possible, he had never taken the time to look at labels or packaging to 
ensure the product was either grown, raised or processed here in Canada. 
He expected it might be difficult to find enough Canadian ingredients to put 
together a tasty and varied menu. 

After some research at supermarkets and speaking with farmers and 
a few food processors in the Montreal area, he discovered that most of 
what he needed was Canadian in some way and readily available at most 
grocery stores. 

To ensure you are using only nutritious, wholesome, Canadian ingredients for 
these and other recipes, it's important to look at the label or package to see if 
the products contain Canadian ingredients or were processed in Canada. 

4p Look for a maple leaf and a statement nearby, such as one of the following: 

• "Product of Canada" means that all or nearly all (about 98%) of the 
major ingredients, processing and labour used to make the product 
are Canadian. 

• "Made in Canada from domestic and imported ingredients" and "Made in 
Canada from imported ingredients" mean the products have undergone 
processing in Canadian plants to meet Canadian standards and regulations, 
which are among the highest in the world. 

• "Processed in Canada," "Prepared in Canada" or similar statements 
tell you that the named process occurred in Canada. The food product 
may contain imported ingredients or a blend of Canadian and imported 
ingredients. 

• Other statements, such as "Made with 100% Canadian strawberries," 
highlight which ingredients in the product have been grown in Canada 
or, in the case of meat, born and raised in Canada, even if not all the 
ingredients in the product are Canadian. 

So take up the challenge and try the all-Canadian recipes in this booklet. 
Perhaps they will inspire you to be creative and have fun with the wide- 
range of wholesome, nutritious Canadian foods available to you every day. 



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TABLE OF CONTENTS 



SPRING /SUMMER 



I 







BREAKFAST: 



BLUEBERRY HAZELNUT PANCAKES 
BAKED VEGETABLE OMELETTE with SALSA 
BROWN SUGAR BREAD CRUMBS 
with MAPLE YOGURT and BERRIES 



ri 



10 
11 

12 



LUNCH: 






QUINOA PITA POCKET SANDWICH 


13 


SALMON LETTUCE WRAPS 




with GRAINY MUSTARD MAYONNAISE DIP 


14 


CHICKEN FAJITA SALAD 


15 


APPETIZERS: 




CUCUMBER WATERCRESS SALAD 


16 


SALMON TARTAR with PICKLED RED ONIONS 


17 


TOMATO ROSEMARY SOUP 


18 


DINNER/ENTREE: 




BEER MARINATED BARBECUE CHICKEN BREAST 


19 


LAMB BURGERS with MINT and GOAT CHEESE 


20 


PAN-SEARED HALIBUT 


21 


DESSERTS: 


y 



BLUEBERRY CRUMBLE CAKE 22 

POACHED PEACHES with RICOTTA MOUSSE 23 

STRAWBERRY CUPCAKES with CREAM CHEESE FROSTING 24 



COCKTAIL: 



SUMMER WHITE SANGRIA 



26 



eatCanadian.ca 4? 



FALL / WINTER 







BREAKFAST: 



I 



BLUEBERRY CRANBERRY BREAKFAST SMOOTHIE 

BREAKFAST BARS 

The BEST FRENCH TOAST 

with MAPLE ALMOND TOPPING 



32 
33 

34 



LUNCH: 



EGG and SUN-DRIED TOMATO PESTO SANDWICH 
FAST and EASY PITA PIZZAS 
GRILLED BASIL GOAT CHEESE 

and RED ONION MARMALADE SANDWICH 



35 
36 

37 



APPETIZERS: 




BROILED VODKA MAPLE OYSTERS 

ENDIVE and TOMATO SALAD with ORANGE VINAIGRETTE 

FAST and EASY ONION SOUP 

DINNER/ENTREE: 


38 
39 
40 

(o) 


CANADIAN DUCK BREAST with RASPBERRY SAUCE 
MAPLE-GLAZED PORK CHOPS with ROASTED ENDIVES 
SLOW COOKER BEEF STEW 

DESSERTS: 


41 
42 
44 


DELICIOUS APPLE CRANBERRY CRUMBLE 

DEEP DISH PEANUT BUTTER and JELLY CHEESECAKE 

PEAR and CHOCOLATE CLAFOUTIS 

COCKTAIL: 


45 
46 
48 



HOLIDAY MAPLE MARTINI 



49 



eatCcmadian. ca 4|* 



BLUEBERRY HAZELNUT PANCAKES 

PREPARATION TIME: 20 MINUTES 
COOKING TIME: 8-15 MINUTES 
SERVES: 4 (about 8 medium pancakes) 




INGREDIENTS 

Self rising flour 



1 V? cups (375 ml) 



Salt 


1 tsp (5 ml) 


Brown sugar 


1 tbsp (1 5 ml) 


Sugar 


2 tbsp (30 ml) 


Eggs 


3 


Hazelnut butter 


2 tbsp (30 ml) 


Milk 


1 cup (250 ml) 


Unsalted butter, melted 
and cooled 


1 /3 cup (75 ml) 


Canola oil 


2 tbsp (30 ml) 


Blueberries 


1 /2 cup (1 25 ml) 



Mix all the dry ingredients in a medium-sized bowl. 

In another bowl, beat the eggs with the hazelnut butter, adding the milk and melted 
butter. Then add this mixture to the dry ingredients and mix well, taking care to not 
over mix - a few lumps are fine. 

Pour the canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick 
pan. Repeat this procedure after each pancake is cooked and removed from the pan. 

Heat the pan to medium heat, then lower slightly. Pour about 3 tbsp of the pancake mix 
per pancake into the pan. Drop in 1 tsp of blueberries per pancake. Wait till the mixture 
starts to form bubbles on top, then flip and continue cooking for a minute. 

Remove from the pan and serve with maple syrup. 



eatCcmadian. ca 4? 



10 



BAKED VEGETABLE OMELETTE 
with SALSA 

PREPARATION TIME: 5 MINUTES 
COOKING TIME: 30 MINUTES 
SERVES: 4 



INGREDIENTS 

Eggs 



Cream (15%) 


1 / 2 cup(125ml) 


Water 


% cup (60 ml) 


Fresh oregano, chopped 


1 tsp (5 ml) 


Salt (for omelette mix) 


1 / 2 tsp (2 ml) 


Pepper (for omelette mix) 


1 / 2 tsp (2 ml) 


Canola oil 


2 tbsp (30 ml) 


Mushrooms, sliced 1 H cups (375 ml) 


Red onion, chopped 

(reserve 1 /4 cup for the salsa) 1 


Tomatoes, 1 diced (for salsa) 

and 1 cut into 1 -inch (2.5 cm) cubes 2 


Goat cheese (crumbled) 


V* cup (60 ml) 


Butter for baking dish 


1 tbsp (15 ml) 


Salt and pepper 


to taste 


Coriander, chopped 


2 tsp (10 ml) 


Ground cumin 


pinch 


Cider vinegar 


1 tbsp (15 ml) 


Canola oil, for salsa 


2 tsp (10 ml) 




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Preheat oven to 350°F(180°C). 

Grease a 9-inch (23 cm) baking dish with butter and set aside. 

In a medium-sized bowl, whisk the eggs, cream, water, oregano, Vi tsp of salt 
and Vi tsp of pepper and set aside. 

In a medium saute pan, heat the canola oil over medium heat and saute the 
mushrooms, red onion, and cubed tomatoes for 3 minutes until the vegetables are slightly 
browned. Place them in the 9-inch (23 cm), buttered baking dish and pour the egg mixture 
over top. Add the crumbled goat cheese, cover the dish and bake in the oven for 30 minutes. 

While the omelette is baking, in a small bowl, mix V* cup of the chopped red onion and 
one diced tomato. Add salt and pepper, fresh coriander, ground cumin, cider vinegar, 
canola oil and set aside. 

Serve your omelette with a healthy tablespoon of salsa. 



eatCanadian. ca 4p 



BROWN SUGAR BREAD CRUMBS 
with MAPLE YOGURT and BERRIES 



PREPARATION TIME: 20 MINUTES 
COOKING TIME: 10 MINUTES 
SERVES: 4 




INGREDIENTS 

Honey 



2 tbsp (30 ml) 



Brown sugar 


2 tbsp (30 ml) 


Cinnamon 


1 /4 tsp (1 ml) 


Water 


1 tbsp (15 ml) 


Bread crumbs 


2 cups (500 ml) 


Yogurt (1%) 


3 cups (750 ml) 


Maple syrup 


1 /2 cup (1 25 ml) 


Blueberries 


1 cup (250 ml) 


Raspberries 


1 cup (250 ml) 



Stem 



Preheat the oven to 350°F (180°C). 

Mix the honey, brown sugar, cinnamon and water in a medium-sized bowl. Add the 
bread crumbs, coating completely. 

Place the coated bread crumbs on a parchment-lined baking sheet and bake in the oven 
for 10 minutes. Remove, let cool and then break apart with your hands. 

In another bowl, mix the yogurt with the maple syrup. 

ASSEMBLY: 

In 4 parfait glasses, place some berries on the bottom, top with a layer of yogurt, then 
bread crumbs. Repeat and then top with a final layer of bread crumbs and serve. 



*- Remember to look for a Canadian content or process statement on all the 
▼ ingredients you buy. 

eatCanadian.ca 4? — 



12 



QUINOA PITA POCKET SANDWICH 

PREPARATION TIME: 15 MINUTES 

COOKING TIME: 20 MINUTES / COOLING TIME: 10 MINUTES 

SERVES: 4 






INGREDIENTS 

Water 


1 cup (250 ml) 


Red quinoa, soaked 
and rinsed 


1 / 2 cup(125ml) 


Tomato, chopped 


1 


Zucchini, chopped 


1 


Parsley, chopped 


1 /4 cup (60 ml) 


Feta cheese, cubed 


1 / 4 cup (60 ml) 


Garlic clove, chopped 


1 


Honey 


3 tsp (1 5 ml) 


Lemon juice 


3 tbsp (45 ml) 


Salt 


pinch 


Pepper 


pinch 


Pita pockets, cut in two 


2 




In a small pot, bring 1 cup of water to a boil. Add the rinsed and drained red quinoa, 
simmer covered for 15 minutes. Drain the quinoa and let cool. 

While the red quinoa is cooling, mix the tomato, zucchini, parsley, feta, and garlic 
in a bowl. Once the quinoa has cooled, add it to the salad and pour in the honey 
and lemon juice. Season with the salt and pepper and place the mixture in the fridge 
for 10 minutes. 

Gently open each pita pocket half and fill with the salad. 

Serve this sandwich with a green salad or baked sweet potato fries. 



eatCanadian. ca 4? 



13 



SALMON LETTUCE WRAPS with GRAINY 
MUSTARD MAYONNAISE DIP 



PREPARATION TIME: 30 MINUTES 
COOKING TIME: 15 MINUTES 
SERVES: 4 







INGREDIENTS 

Canned salmon, drained 


1 can(184g) 


Coriander 


% cup (60 ml) 


Garlic clove, chopped 


1 


Onion, chopped 


Vl 


Lemon juice 


2 tsp (1 ml) 


Honey 


1 tsp (5 ml) 


Fresh bread crumbs 


4 tsp (20 ml) 


Mayonnaise 


1 /4 cup (60 ml) 


Lemon juice 


1 tsp (5 ml) 


Grainy mustard 


1 tbsp (1 5 ml) 


Salt and pepper 


to taste 


Iceberg lettuce, leaves 


12 




SALMON MIXTURE: 

Mix the first 7 ingredients in a bowl to make the salmon mixture. 

In a medium, non-stick pan, heat the canola oil and fry the salmon mixture for 
5 minutes. Place salmon mixture in the lettuce leaves and wrap. 

MAYONNAISE DIPPING SAUCE: 

In a small bowl mix the mayonnaise, lemon juice, grainy mustard. Season with salt and 
pepper. Use as a dipping sauce for the wraps. 

Serve the wraps with the dipping sauce. 



eatCanadian.ca 4? 



14 



CHICKEN FAJITA SALAD 

PREPARATION TIME: 30 MINUTES 
COOKING TIME: 8 MINUTES 
SERVES: 4 






INGREDIENTS 



Canola oil 


3 tbsp (45 ml) 


Chicken breasts, cut into strips 3 (840 g) 


Onion, cut in half moons 


1 


Garlic cloves, chopped 


2 


Green pepper, cut into thin strips 1 


Salt 


1 /4 tsp (1 ml) 


Pepper 


1 / 4 tsp (1 ml) 


Chilli powder 


3 tbsp (45 ml) 


Lemon juice 


2 tbsp (30 ml) 


Cider vinegar 


4 tbsp (60 ml) 


Water 


4 tbsp (60 ml) 


Canned black beans, 
drained 


1 cup (250 ml) 


Canned corn, drained 1 V2 cups (375 ml) 


Green leaf lettuce, 
washed and chopped 


1 head 


Monterey Jack cheese, 
grated 


1 cup (250 ml) 


Roma tomatoes, chopped 


2 


Coriander 


4 tsp (20 ml) 


Prepared salsa 


4 tbsp (60 ml) 




In a large skillet, heat 2 tbsp of canola oil. Brown the chicken strips on both sides in the 
skillet on medium heat. Once browned, remove the chicken and set aside. 

In the same skillet used to brown the chicken strips, add 1 tbsp of canola oil and saute 
the onion, garlic, and green pepper, until softened and slightly browned. Put the chicken 
back into the skillet and cook for one minute. Season with the salt, pepper, and chilli 
powder. Add the lemon juice, cider vinegar, and water. Once the chicken is cooked 
through, add the black beans, corn and toss. 

Divide the lettuce evenly on 4 plates. Top each plate with the chicken mixture, Monterey 
Jack cheese, Roma tomatoes, coriander, 1 tbsp of salsa and serve. 

* Roma tomatoes can be substituted with another variety of Canadian field tomato. 



eatCanadian. ca 4? 



CUCUMBER WATERCRESS SALAD 



PREPARATION TIME: 20 MINUTES 
COOKING TIME: 10 MINUTES 
SERVES: 4 



INGREDIENTS 

Honey 



2 tbsp (30 ml) 




Garlic clove, pressed 


1 


Cider vinegar 


3 tbsp (45 ml) 


Rice vinegar 1 


1 / 2 tbsp (22.5 ml) 


Canola oil 


1 tbsp (15 ml) 


Salt and pepper 


to taste 


Cashews, salted 


3 / 4 cup(175ml) 


Maple syrup 


3 tbsp (45 ml) 


Watercress 


2 cups (500 ml) 


English cucumber, sliced 
and core removed 


1 


Red onion, sliced into thin half moons 1 


Cherry tomatoes, cut in 4 


8 



VINAIGRETTE: 

In a mixing bowl, whisk the honey, garlic, cider vinegar and rice vinegar together, drizzle 
in the canola oil and season with salt and pepper. Set aside. 



In a medium, non-stick pan on medium heat, toss the cashews for a few minutes. Pour 
in the maple syrup and toss together until most of the liquid has evaporated. Place the 
cashews on a parchment lined cooking tray and let cool. 

SALAD: 

Rip the watercress in pieces and mix with the cucumber and red onion. Add the cherry 
tomatoes and the vinaigrette and toss. 

Serve on a plate and garnish with candied cashews. 



eatCcmadian.ca 4* 



16 



SALMON TARTAR with PICKLED 
RED ONIONS 

PREPARATION TIME: 20 MINUTES 

COOKING TIME: NONE / COOLING TIME: 10 MINUTES 

SERVES: 4 



INGREDIENTS 

Red onion, sliced in half moons 1 med 



Honey 


2 tbsp (30 ml) 


Cider vinegar 


1 / 2 cup(125ml) 


Baguette, sliced 


1 


Salmon fillet, skin off, 
uncooked 


1 / 2 lb (240 g) 


Shallot, diced 


1 


Parsley, chopped 


2 tsp (1 ml) 


Capers, chopped 


1 tbsp (15 ml) 


Garlic clove, pressed 


1 


Canola oil 


2 tbsp (30 ml) 


Lemon juice 


1 tbsp (15 ml) 


Salt and pepper 


pinch 








In a small bowl, place the sliced red onion, honey and cider vinegar and let marinate 
for 20 minutes. 

Preheat the oven to 400°F (200°C). 

On a baking tray lined with parchment paper, place the baguette slices. Drizzle with a 
little bit of canola oil and bake in the oven for about 6 minutes, or until lightly browned. 
Remove and set aside. 

TO MAKE THE TARTAR: 

Cut the salmon fillets in a small dice and place in a medium-sized bowl. Add the chopped 
shallot, parsley, capers and garlic and mix. Drizzle in Vh tbsp of the canola oil and 
lemon juice, seasoning with salt and pepper. Let the tartar sit in the fridge for 10 minutes. 

To serve, take a slice of toasted baguette, top with salmon tartar and garnish with some 
pickled onions. 



eatCanadian. ca 4? 



17 



TOMATO ROSEMARY SOUP 

PREPARATION TIME: 20 MINUTES 
COOKING TIME: 35 MINUTES 
SERVES: 4 




INGREDIENTS 

Canola oil 



2 tbsp (30 ml) 



Butter 


2 tbsp (30 ml) 


Onion, diced 


1 


Garlic clove, chopped 


1 


Carrot, peeled and diced 


1 


Celery, chopped 


1 


Potatoes, peeled, cubed 


2 


Canned diced tomatoes 


1 can (796 ml) 


Tomato juice 


1 cup (250 ml) 


Lemon juice 


1 tbsp (15 ml) 


Water 


Vz cup (1 25 ml) 


Vegetable stock 


4 cups (1 L) 


Fresh rosemary, branches 


2 


Salt and pepper 


to taste 


Cream (35%) 


4 tbsp (60 ml) 


Baguette bread 


1 



In a large pot, on medium heat, pour in the canola oil and butter, allowing the butter 
to melt. Add the onion, garlic, carrot and celery, allowing them to sweat for 5 minutes, 
stirring often to prevent any colouring. Add the potatoes, canned tomatoes, tomato juice, 
lemon juice, water and vegetable stock. Bring the soup to a boil, then simmer for 
25 minutes. 

Add the rosemary and let cook for additional 10 minutes. Then remove the rosemary 
and using a hand mixer, puree the soup adding salt and pepper to taste. For a smoother 
consistency, pour the soup through a mesh sieve. 

Serve this soup with 1 tbsp of cream per person and garnish with fresh croutons - 
baguette bread, cut into cubes and toasted in the oven. 



eatCcmadian.ca 4ft 



18 



BEER MARINATED BARBECUE 
CHICKEN BREAST 

PREPARATION TIME: 30 MINUTES 
COOKING TIME: 15 MINUTES 
SERVES: 4 



INGREDIENTS 

Lemon juice 


4 tbsp (60 ml) 


Brown ale beer 


2 cups (500 ml) 


Honey 


1 / 2 cup(125ml) 


Salt 


6 tsp (30 ml) 


Pepper 


2 tsp (1 ml) 


Chicken breasts, butterflied 4 (912 g) 


Zucchini, sliced 


1 


Red peppers, in triangles 


2 


Red onions, sliced with root intact 2 




In a bowl, mix the lemon juice, beer, honey, salt and pepper. Once mixed, separate 
into two bowls. Use one bowl to marinate the chicken and one bowl to marinate the 
vegetables. Marinate in the fridge for 1 to 3 hours. 

Set the barbecue to medium heat. 

Barbecue the chicken for about 10 minutes or until the meat is cooked through. At the 
same time barbecue the vegetables for about 6 minutes until nicely grilled. Once the 
vegetables are cooked, remove from the barbecue and put them back in the vegetable 
marinade bowl. 

Serve the chicken with the vegetables. 



*- Remember to look for a Canadian content or process statement on all the 
" ingredients you buy. 



eatCanadicm. ca 4? 



19 



LAMB BURGERS with MINT 
and GOAT CHEESE 

PREPARATION TIME: 30 MINUTES 
COOKING TIME: 15 MINUTES 
SERVES: 4 




INGREDIENTS 

Ground lamb* 



1 lb (454 g) 



Egg, beaten 


1 


Salt 


Vi tsp (2 ml) 


Pepper 


1 / 4 tsp (1 ml) 


Hard goat cheese, grated 


1 cup (250 ml) 


Mint leaves 


12 


Grainy mustard 


2 tsp (10 ml) 


Bread crumbs 


1 / 2 cup(125ml) 


Hamburger buns 


4 



In a medium bowl, mix the ground lamb, beaten egg, salt, pepper, grated goat cheese, 
mint, mustard and fresh bread crumbs. Shape the meat into 4 patties, place on a plate, 
cover with plastic wrap and put in the fridge for 30 minutes. 

Preheat the barbecue to medium heat. 

Once the lamb burgers have chilled for 30 minutes, cook them on the barbecue until 
cooked through. 

Place on buns and serve with salad and your favourite garnishes or condiments. 

* Ground beef can be substituted. 



±- Remember to look for a Canadian content or process statement on all the 
▼ ingredients you buy. 



eatCcmadian. ca 4? 



20 



PAN-SEARED HALIBUT 

PREPARATION TIME: 30 MINUTES 
COOKING TIME: 15 MINUTES 
SERVES: 4 






INGREDIENTS 

Butter 


2 tbsp (30 ml) 


Canola oil 


3 tbsp (45 ml) 


Halibut fillets, skin on 


4 (907 g) 


Salt and pepper 


pinch 


Zucchini, cut in cubes 


1 


Cherry tomatoes, cut in 2 


20 


Sugar snap peas, cut in 2 


20 


Green onion, sliced 


1 


Vegetable stock 


2 cups (500 ml) 


Fresh basil leaves, ripped 


10 



* 




Preheat the oven to 400°F (200°C). 

In a large, non-stick pan that can go in the oven, heat the butter and canola oil. Season 
the fish fillets with salt and pepper on both sides, sear in the hot pan starting with the 
meat side down. After a few minutes, turn the fish over and place the pan in the oven for 
15 minutes. 

Remove the pan from the oven and place one fillet each in 4 bowls. Put the hot 
pan back on the stove top and turn the heat to medium. Saute the vegetables for a 
few minutes, add the vegetable stock and bring to a boil. Reduce the broth for a minute 
or two and then pour the broth around each piece of fish. 

Garnish each bowl with some ripped basil and serve. 



eatCanadian. ca 4? 



21 



BLUEBERRY CRUMBLE CAKE 

PREPARATION TIME: 20 MINUTES 
COOKING TIME: 50-55 MINUTES 
SERVES: 6-8 




INGREDIENTS 

Crumble 



Flour 


1 /3 cup (75 ml) 


Cinnamon 


1 tsp (5 ml) 


Unsalted butter, cold 


3 tbsp (45 ml) 


Brown sugar 


1 / 3 cup (75 ml) 


Rolled oats 


% cup (60 ml) 


Cake 
Unsalted butter 


1 /4 cup (60 ml) 


Brown sugar 


1 / 2 cup(125ml) 


Egg (large) 


1 


Self rising flour 


1 cup (250 ml) 


Whole milk 


Vz cup (75 ml) 


Blueberries (fresh or 
thawed from frozen 


1 Va cups (300 ml) 



Preheat oven to 350°F(180°C). 

Grease a 7-inch (17.5 cm), spring-form pan and line the bottom with parchment paper. 

CRUMBLE TOPPING: 

In a bowl, combine the flour and cinnamon. Add the cold butter in small pieces and work 
with a pastry blender, fork or your fingers until it resembles a coarse meal. Add the brown 
sugar and oats and press together to form the crumble. Set aside. 

CAKE: 

In a large bowl, beat the butter until fluffy. Add the brown sugar and beat until mixed and 
lighter in color, or about 2 to 3 minutes. Add the egg and mix well. Slowly incorporate the flour 
and milk, alternating between the two ingredients, beginning and ending with the flour. Mix 
until just incorporated. Spread the batter evenly in prepared pan and sprinkle the blueberries 
over the top. Add the crumble topping and bake the cake for 50 to 55 minutes, or until a knife 
inserted in the middle of the cake comes out clean. Serve warm or at room temperature. 



eatCanadicm.ca 4|* 



22 



POACHED PEACHES with RICOTTA 
MOUSSE 

PREPARATION TIME: 20 MINUTES 

COOKING TIME: 1 MINUTES / COOLING TIME: 1 -2 HOURS 

SERVES: 4 



INGREDIENTS 

Water 


2 cups (500 ml) 


White wine 


1 cup (250 ml) 


Granulated sugar 


3 /4Cup(175ml) 


Peaches, halved and pitted 2 


Ricotta Mousse 
Ricotta cheese 


1 / 2 cup(125ml) 


Granulated sugar 


2 tbsp (30 ml) 


Whipping cream (35%) 


1 /2 cup (1 25 ml) 


Fresh mint 


1 sprig 




POACHED PEACHES: 

In a medium saucepan, combine the water, white wine and sugar and bring to a boil, 
allowing the sugar to dissolve. Add the peach halves, reduce heat and simmer for 
8 to 10 minutes, turning the peaches once until they are tender and the skins begin 
to loosen. Remove from heat and allow to cool before refrigerating for 1 to 2 hours. 

RICOTTA MOUSSE: 

In a food processor, mix the ricotta cheese and sugar until smooth in texture. Whip the 
cream to stiff peaks. Gently fold the whipping cream into the ricotta cheese. 

To serve, gently peel the skins off the cooled peaches. Top each peach half with a dollop 
of ricotta mousse, a sprig of fresh mint and serve. 



eatCcmadian.ca 4p 



23 



STRAWBERRY CUPCAKES with 
CREAM CHEESE FROSTING 

PREPARATION TIME: 30 MINUTES 
COOKING TIME: 15-18 MINUTES 
SERVES: 12 CUPCAKES 




INGREDIENTS 

Batter 

Unsalted butter Vz cup (75 ml) 



Brown sugar 


% cup (1 50 ml) 


Eggs (large) 


3 


Self rising flour 


1 Vi cups (375 ml) 


Whole milk 


1 /4 cup (60 ml) 


Sour cream 


2 tbsp (30 ml) 


Sliced strawberries 


1 cup (250 ml) 


Frosting 
Cream cheese 


3 / 4 cup(175ml) 


Unsalted butter 


1 /4 cup (60 ml) 


Icing sugar 


1 / 2 cup(125ml) 



Set butter out so that it can warm to room temperature. 

Preheat oven to 350°F(180°C). 

Line a 12-cup muffin tin with cupcake liners. 



eatCanadicm.ca # 



24 



STRAWBERRY CUPCAKES with 
CREAM CHEESE FROSTING 

CONTINUED 



BATTER 

In a large bowl, beat the butter until fluffy. Add the brown sugar and continue beating 
until light in color. Add the eggs, one at a time, mixing well between each addition. 
Stir in the flour and milk, alternating each ingredient, beginning and ending with 
the flour. Mix in the sour cream until just combined. Slice the strawberries into 
V2 inch (1.25 cm) pieces, toss in about 2 tsp of flour and add to the batter. 

Note: Tossing the berries in flour prevents them from sinking to the bottom 
of the batter. 

Divide the batter evenly among the 12 liners. Bake the cupcakes for 15 to 18 minutes, 
or until golden in colour and a cake tester comes out clean. Allow to cool. 

FROSTING 

In a bowl, beat the room temperature cream cheese until fluffy. Add the room 
temperature butter and continue to beat until well combined. Stir in the icing sugar 
and beat until the frosting is light and has thickened, or about 5 minutes. 

Note: If you like sweeter icing, add an additional V\ cup of icing sugar. 

Frost each cupcake, garnish with half a strawberry and serve. 



jfr Remember to look for a Canadian content or process statement on all the 
▼ ingredients you buy. 

=^^=^^^^-^^^f??^^^? eatCanadicm.ca 4? 



25 



SUMMER WHITE SANGRIA 

PREPARATION TIME: 8 MINUTES 
SERVES: 4 




INGREDIENTS 



Blueberries 


V2 cup (1 25 ml) 


Raspberries 


1 / 2 cup(125ml) 


Fresh mint leaves 


15 


Maraschino cherries 


12 


White wine 


2 cups (500 ml) 


Ice Cider 


Va cup (60 ml) 


Clear, Clear, citrus soda 
(such as 7UP or Sprite) 


1 can (310 ml) 


Ice 



In a pitcher, place the blueberries, raspberries, and mint, muddle (press) gently using 
a wooden spoon allowing the juices to come out of the fruit. 

Add the cherries, white wine, ice cider, and soda, top with ice. 

Serve and enjoy! 



*- Remember to look for a Canadian content or process statement on all the 
" ingredients you buy. 

eatCanadicm.ca 4|* ^— 



26 




v> 



£ * n * i 






*m 



NOTES 



eatCanadian.ca 4^ 



28 



NOTES 



eatCanadian. ca 4? 



29 



BLUEBERRY CRANBERRY BREAKFAST 
SMOOTHIE 



PREPARATION TIME: 10 MINUTES 
SERVES: 4 




INGREDIENTS 



Raspberry yogurt 


3 / 4 cup(175ml) 


Cranberry yogurt 


3 /4Cup(175ml) 


Milk (2%) 


1 1 / 2 cups (375 ml) 


Blueberries, frozen 


1 1 /2 cups (375 ml) 


Ground flax seed 


Va cup (60 ml) 


Honey 


2tsp(10ml) 


Mint leaves, fresh 


5 



In a blender, add the two yogurts, the milk and the blueberries and blend 

until smooth. Add the ground flax seed, honey, and fresh mint leaves. Blend again for 

1 to 2 minutes. 

Pour and serve. 

Healthy eating tip: This drink is high in antioxidants and is a great breakfast on-the-go. 



*~ Remember to look for a Canadian content or process statement on all the 
▼ ingredients you buy. 



eatCanadian.cz 4? 



32 



BREAKFAST BARS 

PREPARATION TIME: 15 MINUTES 
COOKING TIME: 20 MINUTES 
SERVES: 4 



I 



INGREDIENTS 



Quick oats 


3 /4Cup(175ml) 


Trail mix 


3 /4Cup(175ml) 


Dried cranberries 


1 /2 cup (1 25 ml) 


Roasted, salted almonds, 
chopped 


1 / 2 cup(125ml) 


Chocolate chunks 


1 / 2 cup(125ml) 


Cinnamon 


1 / 4 tsp (1 ml) 


Honey 


2 tbsp (30 ml) 


Maple syrup 


1 / 4 cup (60 ml) 


Bran cereal 


3 /4Cup(175ml) 


Butter, melted 


2 tbsp (30 ml) 


Egg whites 


2 




Preheat oven to 350°F(180°C). 

In a large mixing bowl, mix the oats, trail mix, dried cranberries, almonds, chocolate 
chunks, cinnamon, honey, maple syrup and bran cereal. Add the melted butter and mix 
so that everything is coated evenly. 

In another bowl, whisk the egg whites until they form soft peaks and become light and 
fluffy. Once they have reached the desired consistency, gently fold them into the oat 
mixture and place on a parchment-lined 9-inch x 11 -inch (23 cm x 28 cm) baking tray. 
Using only half of the baking tray, push the mixture to one side and press down so that 
the mixture reaches the top edge of the tray. 

Bake in the oven for 20 minutes. Let cool completely. Cut into bars and serve. 



eatCanadian. ca 4? 



33 



The BEST FRENCH TOAST with 
MAPLE ALMOND TOPPING 

PREPARATION TIME: 10 MINUTES 
COOKING TIME: 25 MINUTES 
SERVES: 4 




INGREDIENTS 

Eggs 



Cream (35%) 



Whole milk 



Maple syrup 



Cinnamon 



Butter 



1 / 2 cup(125ml) 



1 / 2 cup(125ml) 



1 /4 cup (60 ml) 



1 / 2 tsp (2 ml) 



1 tbsp (1 5 ml) 



White country bread, 

1 -inch (2.5 cm) thick slices 



Topping 



Roasted almonds, 
sliced.roughly 


% cup (60 ml) 


Maple syrup 


1 / 4 cup (60 ml) 


Butter 


1 tbsp (15 ml) 


Cream (35%) 


1 /4 cup (60 ml) 



Preheat oven to 375°F(190°C). 

In a medium-sized mixing bowl, whisk together the eggs, cream, milk, maple syrup, 
and cinnamon. 

Melt 1 tbsp of butter in a medium-sized, non-stick pan. Dip both sides of the bread in 
the egg mixture and lightly brown both sides on medium to low heat. Transfer the bread 
to a parchment-lined baking sheet and bake in the oven for 8 minutes. 

TOPPING 

While the French toast bakes in the oven, rinse out the pan and put it back on the stove. 
Increase the heat to medium. Add the sliced almonds and toast lightly. Add the maple 
syrup and butter. Once the butter is melted, add the cream. Cook the sauce for 
3 to 5 minutes until combined. 

Remove French toast from the oven, and serve with this delicious topping. 



eatCanadicm.ca 4? 



34 



EGG and SUN-DRIED TOMATO PESTO 
SANDWICH 



PREPARATION TIME: 30 MINUTES 
COOKING TIME: 10 MINUTES 
SERVES: 4 



r^ 



INGREDIENTS 



Bagels 


4 


Eggs 


8 


Water 


2 tbsp (30 ml) 


Sun-dried tomato pesto 


2 tbsp (30 ml) 


Bacon, maple flavoured, chopped 8 strips 


Cheese, 

Canadian Swiss-style 


4 slices (100 g) 


Mayonnaise 


8 tsp (40 ml) 




Toast the bagels in a toaster and set aside. In a mixing bowl, beat the eggs, water and 
sun-dried tomato pesto and set aside. 

In a medium, non-stick pan, cook your chopped bacon on medium heat until browned. 

Drain the excess fat from the pan, and add in your egg mixture. When cooking the egg 
mixture, use a non-stick spatula to pull the eggs away from the edge of the pan and 
swirl the pan as if you were making an omelette. Once the eggs are cooked, divide into 
4 portions and set aside. 

ASSEMBLY 

Spread 1 tsp of mayonnaise on each bagel half, and place one half on each of four 
plates. Place a slice of cheese on each, top with the egg mixture and close each bagel 
with the remaining halves. Enjoy! 

Serve this sandwich with a cherry tomato, cucumber and feta salad, or bowl of soup. 



■ eatCanadian.ca 4ft 



35 



FAST and EASY PITA PIZZAS 

PREPARATION TIME: 30 MINUTES 
COOKING TIME: 10 MINUTES 
SERVES: 4 




INGREDIENTS 



Tomatoes, canned diced, 
drained 


1 can (796 ml) 


Garlic cloves 


2 


Italian seasonings 


2 tsp (1 ml) 


Salt 


1 tsp (5 ml) 


Pepper 


1 tsp (5 ml) 


Green olives, pitted 


Va cup (75 ml) 


Cherry tomatoes 


12 


Red onion, cut in half moons 1 small 


Cheese, 
mozzarella 


2 1 / 2 cups (224 g) 


Pita, Greek style 


4 



Preheat oven to 375°F(190°C). 

In a blender, combine the diced tomatoes, garlic, Italian seasonings, salt and pepper. 
Blend until smooth and then set aside.* 

ASSEMBLY 

On top of each pita, put 2 tbsp of the blended tomato sauce, top with green olives, red 
onions and cherry tomatoes. Cover lightly with mozzarella cheese and bake in the oven 
for 10 minutes. 

* This recipe makes extra sauce to be divided into 4 ramekins and served as a dipping 
sauce for the pizzas. 



eatCanadian.ca 4? 



36 



GRILLED BASIL GOAT CHEESE and 
RED ONION MARMALADE SANDWICH 



PREPARATION TIME: 10 MINUTES 
COOKING TIME: 20 MINUTES 
SERVES: 4 



"J 



INGREDIENTS 



Goat cheese 

(divided into 4 portions) 


% cup (266 g) 


Basil leaves, chopped 


12 


Salt 


to taste 


Pepper 


to taste 


Red Onion Marmalade 
Canola oil 


1 tbsp (1 5 ml) 


Red onions, sliced 


3 medium 


Honey 


2 tbsp (30 ml) 


Cider vinegar 


% cup (60 ml) 


Water 


Va cup (60 ml) 


Bacon, cooked 


8 slices 


Butter 


1 tbsp (15 ml) 


White country bread, 

1 -inch (2.5 cm) thick slices 


8 




,.,.-" ::; 








Preheat oven to 375°F(190°C). 

GOAT CHEESE MIXTURE 

In a bowl, mix the goat cheese and basil, and season with salt and pepper. Set aside. 

RED ONION MARMALADE 

In a medium, non-stick pan, heat the canola oil and add the red onions. Saute for a few 
minutes, add in the honey, cider vinegar and water, then reduce. Season with salt and 
pepper and set aside. 

ASSEMBLY 

Spread V* of the goat cheese mixture on each of 4 slices of bread. Divide the red onion 
marmalade mixture evenly on top of each slice, followed by 2 pieces of cooked bacon, 
cut in half. Close with remaining bread slices. 

In a pan, heat the butter. Once the butter is melted and hot, place the sandwiches in the 
pan and brown on both sides. Remove sandwiches from the pan, place on a parchment- 
lined baking sheet and bake in the oven for 6 to 8 minutes, heating the sandwiches through. 



eatCanadian.ca *► 



37 



BROILED VODKA MAPLE OYSTERS 

PREPARATION TIME: 15 MINUTES 
COOKING TIME: 5 MINUTES 
SERVES: 4 




INGREDIENTS 

Oysters 



12 



Butter 


3 tbsp (45 ml) 


Garlic clove, pressed 


1 


Dried Italian herbs 


Ya tsp (1 ml) 


Shallot, chopped 


1 


Vodka 


2 tbsp (30 ml) 


Lemon juice 


2 tsp (10 ml) 


Maple syrup 


1 tbsp (15 ml) 


Fresh bread crumbs 


1 / 2 cup(125ml) 


Salt 


pinch 


Pepper 


pinch 



Set oven to broil. 

Shuck the oysters, making sure to keep the juices in the shells. 

Melt the butter in a non-stick pan. Add the garlic, Italian herbs, salt, pepper and shallot 
and saute for 1 minute. Add the vodka and cook for another minute before adding the 
lemon juice and maple syrup. Pour this mixture over the bread crumbs and mix together. 

Place the oyster shells on a baking sheet, and top each evenly with the bread crumb 
mixture. 

Broil for 3 minutes and serve. 



jy Remember to look for a Canadian content or process statement on all the 
" ingredients you buy. 

eatCcmadian.ca 4? ——————— — — 



38 



ENDIVE and TOMATO SALAD 
with ORANGE VINAIGRETTE 

PREPARATION TIME: 15 MINUTES 
SERVES: 4 



INGREDIENTS 

Salad 

Endive leaves, sliced 



Cherry tomatoes, cut into 4 



Bocconcini cheese, cut 

into 1 /2 inch (1 .5 cm) pieces 4 balls (220 g) 



Basil leaves, sliced thin 



Greenhouse Boston lettuce leaves 



Frozen orange juice 
concentrate 



Cider vinegar 



Salted herbs 



Canola oil 



1 tbsp (1 5 ml) 



1 / 4 cup (60 ml) 



1 tsp (5 ml) 



Roasted garlic olive oil 2 tbsp (30 ml) 



1 / 2 cup (1 25 ml) 




In a medium-sized bowl, mix the endives, cherry tomatoes, bocconcini cheese and 
basil leaves together. 

In a second bowl, mix the frozen orange juice concentrate, cider vinegar, and salted 
herbs. Add the canola and olive oil and mix using a whisk. 

Pour the vinaigrette over the salad and toss lightly.* 

Place one leaf of the Boston lettuce per plate and divide the salad mix equally into 
each leaf. 

* Leftover vinaigrette is an excellent marinade for fish or chicken. 



eatCcmadian.ca 4? 



39 



FAST and EASY ONION SOUP 

PREPARATION TIME: 15 MINUTES 
COOKING TIME: 45 MINUTES 
SERVES: 4 







INGREDIENTS 

Butter 



2 tbsp (30 ml) 



Onions, roughly chopped 


4 


Garlic clove, chopped 


1 


Dry thyme 


1 1 / 2 tsp (7 ml) 


Red wine 


1 cup (250 ml) 


Sugar 


1 tbsp (15 ml) 


Beef stock 


4 cups (1 L) 


Country bread slices, cut in cubes 2 


Mozzarella cheese, 
grated 


1 cup (112 g) 


Aged Cheddar cheese, 
grated 


1 cup (113 g) 


Salt 


to taste 


Pepper 


to taste 



In a large pot, melt the butter on medium heat and saute the onions and garlic until soft. 
Add the dry thyme and stir for 1 minute. Deglaze the pot with the red wine and reduce 
by half. Add the sugar and beef stock, and simmer for 30 minutes. Add salt and pepper 
to taste. 

Place the bread cubes on a parchment-lined baking sheet and bake in the oven at 
350°F (180°C) for 10 to 15 minutes. 



Set oven to broil. 

Take 4 oven-safe bowls and fill with soup. Divide the bread cubes equally between the 
bowls and top each bowl with Va cup of mozzarella and V\ cup aged Cheddar cheese. 

Broil until the cheese is browned, then serve. 



eatCcmadicm.ca 4? 



40 



CANADIAN DUCK BREAST 
with RASPBERRY SAUCE 

PREPARATION TIME: 15 MINUTES 
COOKING TIME: 25 MINUTES 
SERVES: 4 






. 



INGREDIENTS 



Duck breast* 


4 


Salt 


to taste 


Pepper 


to taste 


Shallot, chopped 


1 


Garlic cloves, chopped 


2 


White wine 


V2 cup (125 ml) 


Raspberry jam, seedless 


3 tbsp (45 ml) 


Chicken stock 


1 cup (250 ml) 




Preheat oven to 400°F (200°C). 

Trim and score the fat side of the duck breasts (scoring is cutting a checker board design in the 
fat). Make sure not to go through the fat completely. Season the meat side with salt and pepper. 

Put the duck breasts fat side down in a large non-stick pan that can go in the oven. Slowly 
cook over medium heat for 5 to 6 minutes to render the fat. Remove the excess fat from 
the pan, reserving 1 tbsp for later. Turn the breasts over and place pan in the oven for 
1 to 1 5 minutes or until a meat thermometer reads 1 65°F (74°C). 

While you're waiting for the duck to cook, add 1 tbsp of the reserved duck fat, the shallot, and 
the garlic to a small pan on medium heat, and saute for a minute without browning. Deglaze 
the pan with the white wine and add the raspberry jam, allowing it to melt. Once it's melted, 
add the chicken stock and let the sauce reduce by half, or to desired consistency. 

Slice the duck breast and cover with the sauce. 

* Chicken breasts, with skin on, can be substituted for the duck. 

— — — ■-----— ^—- — — eatCanadicm. ca 4f 



41 



MAPLE-GLAZED PORK CHOPS with 
ROASTED ENDIVES 



PREPARATION TIME: 20 MINUTES 
COOKING TIME: 40 MINUTES 
SERVES: 4 







INGREDIENTS 

Marinade 

Cider vinegar % cup (60 ml) 



Maple syrup 


1 / 2 cup(125ml) 


Italian seasonings 


2tsp(10 ml) 


Pork chops, % to 1 -inch 
(2 to 2.5 cm) thick, 
bone in centre cut 


4 (1kg) 


Canola oil 


1 tbsp (1 5 ml) 


Roasted Endives 

Endives, cut in half lengthwise 8 


Lemon juice 


Va cup (60 ml) 


Roasted garlic olive oil 


% cup (60 ml) 


Brown sugar 


2 tbsp (30 ml) 


Salt 


1 / 2 tsp (2 ml) 


Pepper 


% tsp (1 ml) 


Sauce 

Garlic cloves, chopped 


2 


Ginger, jarred chopped 


1 tsp (5 ml) 


Chicken stock 


1 /2 cup (1 25 ml) 


Salt 


1 / 2 tsp (2 ml) 


Pepper 


1 / 4 tsp (1 ml) 


Butter 


1 tbsp (15 ml) 



eatCanadian.ca 4^ 



42 



MAPLE-GLAZED PORK CHOPS with 
ROASTED ENDIVES 

CONTINUED 






Preheat oven to 400°F (200°C). 

MARINADE 

In a bowl, mix the apple cider vinegar, maple syrup and Italian seasonings with the pork 
chops and set aside. 

ROASTED ENDIVES 

Place the endive halves in a baking dish. Mix the lemon juice, roasted garlic olive oil, 
brown sugar, V2 tsp salt and Va tsp pepper in another bowl and then pour over the 
endives. Roast uncovered in the oven for 20 to 25 minutes. 

PORK CHOP 

While the endives roast, in a non-stick pan that can go in the oven, use canola oil and 
sear the pork chops on medium heat for 4 minutes on one side. Turn the chops over and 
put pan in the oven. Bake for 15 minutes, or until the meat is cooked through. 

SAUCE 

When the pork chops are ready, put them on a serving dish. Place the pan back on the 
stove on medium heat. Add the chopped garlic and ginger to the pan and saute for a few 
seconds before adding salt, pepper and the chicken stock. 

Reduce the sauce by half, add butter and when melted, serve over the pork chops. 



*_ Remember to look for a Canadian content or process statement on all the 
▼ ingredients you buy. 

——————— --—--——— eatCanadian. ca 4? 



43 



SLOW COOKER BEEF STEW 

PREPARATION TIME: 30 MINUTES 
COOKING TIME: 8 to 10 HOURS 
SERVES: 4 



INGREDIENTS 







All-purpose flour 


Vi cup (1 25 ml) 


Salt 


2 tsp (1 ml) 


Pepper 


1 tsp (5 ml) 


Stewing beef, 

cut into 2-inch (5 cm) cubes 2.2 lbs (1 kg) 


Canola oil 


% cup (60 ml) 


White wine 


1 cup (250 ml) 


Tomato juice 


1 cup (250 ml) 


Apple cider vinegar 


1 /4 cup (60 ml) 


Soy sauce 


1 / 2 cup(125ml) 


Water 


2 cups (500 ml) 


Ground thyme 


1 tbsp (1 5 ml) 


Onions, cut in half 


2 


Garlic cloves, smashed 


3 


Potatoes, peeled and 

cut into 2-inch (5 cm) pieces 3 


Carrots, peeled and 

cut into 2-inch (5 cm) pieces 2 


Flour 


2 tbsp (30 ml) 


Water 


6 tbsp (90 ml) 


Salt 


to taste 


Pepper 


to taste 



In a medium bowl, mix the Vi cup of flour, salt and pepper. Add the stewing beef to the 
bowl and toss lightly to coat all the pieces. Using a colander, shake oft the excess flour 
and set beef aside. 

In a medium, non-stick frying pan, heat the canola oil on medium heat for 1 minute. Add 
the beef cubes and brown evenly on all sides before transferring to a slow cooker. 

With the pan still on the stove, add the white wine and let simmer for 1 minute before 
also transferring to the slow cooker. Add the remaining ingredients to the slow cooker, 
except the last bit of flour and water, and cook for 8 hours on high. 

After 8 hours, mix the remaining flour and water with a whisk to form a smooth paste. 
Add 1 cup of stew broth from the slow cooker to the paste, whisk again, and then pour 
mixture back into the stew. Simmer for 5 minutes or until stew has slightly thickened. 

Add salt and pepper to taste before serving. 



eatCanadian. ca 4? 



44 



DELICIOUS APPLE CRANBERRY CRUMBLE 



PREPARATION TIME: 30 MINUTES 
COOKING TIME: 40 MINUTES 
SERVES: 4 



INGREDIENTS 

Batter 

Dried cranberries Vi cup (1 25 ml) 



Brown sugar, packed 


1 tbsp (1 5 ml) 


Rose wine* 


V* cup (60 ml) 


Apples, peeled, 
cored and sliced thin 


3 


Cinnamon 


2 tsp (1 ml) 


Lemon juice 


2tsp(10ml) 


Brown sugar 


1 / 2 cup (1 25 ml) 


Flour 


1 / 4 cup (60 ml) 


Quick oats 


1 cup (250 ml) 


Butter, at room temperature W cup (1 25 ml) 






C^s&te 





\ .* 



^ 



* 4 






Preheat oven to 375°F(190°C). 

Butter a 9-inch (23 cm) pie baking dish and set aside. 

In a bowl, mix the dried cranberries, brown sugar and rose wine. Marinate for 
20 minutes. 

In a second bowl; mix the peeled apple slices, cinnamon, lemon juice and sugar with 
your hands. Set aside. When the cranberries are finished marinating, drain and add to 
the apple mixture. 

In a third bowl, mix the flour and quick oats. Cut the butter into little pieces and knead 
them into the flour and quick oats until you achieve a sandy crumble texture. 

Fill the pie baking dish with the apple and cranberry mixture and top with the crumble 
mixture. Bake for 35 to 40 minutes on the middle rack. 

Once done, let the crumble cool slightly and serve with ice cream. 

* White wine can be substituded for rose wine. Rose will provide a fruitier flavor. 



eatCanadian. ca ^ 



45 



DEEP DISH PEANUT BUTTER 
and JELLY CHEESECAKE 

PREPARATION TIME: 30 MINUTES 

COOKING TIME: 70 MINUTES / COOLING TIME: 4 to 5 HOURS 



SERVES: 8 




INGREDIENTS 

Crust 

Graham cracker crumbs 1 % cups (425 ml) 



Chopped peanuts 


1 cup (250 ml) 


Sugar 


Va cup (60 ml) 


Unsalted butter (melted) 


1 / 2 cup(125ml) 


Filling 

Cream cheese 

(room temperature) 4 pkgs of 8 oz (250 g) 


Peanut butter (creamy) 


1 cup (250 ml) 


Light brown sugar 


1 cup (250 ml) 


Sour cream 


1 / 2 cup (1 25 ml) 


Eggs, large 


4 


Flour 


3 tbsp (45 ml) 


Topping 

Seedless strawberry jam 


% cup (60 ml) 


Chopped peanuts (optional) 


1 / 2 cup(125ml) 



eatCanadicm. ca 4? 



46 



DEEP DISH PEANUT BUTTER 
and JELLY CHEESECAKE 

CONTINUED 



Preheat oven to 350°F(180°C). 

CRUST 

In a bowl, combine the graham cracker crumbs, chopped peanuts and sugar. Add 
the melted butter, stirring to combine. Press the crust into the bottom of a greased, 
9-inch (23 cm) spring form pan. Bake for about 10 minutes, or until golden brown. 
Remove from oven and set aside to cool. Once cooled, wrap the bottom and sides 
of the pan with aluminum foil. 

Reduce oven temperature to 325°F (166°C). 

FILLING 

In a large bowl, beat the cream cheese until smooth. Once smooth, add the peanut butter 
and brown sugar and beat until mixed. Add the eggs, one at a time, mixing well. Stir 
in the sour cream and flour and mix until just combined. Pour filling over the crust and 
place the cheesecake pan in a large baking dish, leaving room to add water. 

Put the baking dish, with the cheesecake pan, in the oven and fill the baking dish with 
boiling water until it comes half way up the sides of cheesecake pan. 

Bake for 60 to 70 minutes, or until the cheesecake sides are set and the center of the 
cake trembles slightly when shaken. Turn the oven off and leave the cake inside to cool 
completely, for 4 to 5 hours. Once cheesecake is cool, remove from the oven, cover and 
chill in the fridge. 

TOPPING 

To finish the cheesecake, remove from the pan, cover the top with the strawberry jam 
and serve! If desired, press chopped peanuts into the sides of the cheesecake to create 
a decorative coating. 



* 



Remember to look for a Canadian content or process statement on all the 
ingredients you buy. 



eatCanadian. ca 4? 



47 



PEAR AND CHOCOLATE CLAFOUTIS 

PREPARATION TIME: 20 TO 30 MINUTES 
COOKING TIME: 35 TO 40 MINUTES 
SERVES: 4 




INGREDIENTS 

Unsalted butter 


1tbsp(15ml) 


Sugar 


1 tbsp (1 5 ml) 


Bartlett pears, peeled, 

cored and sliced 1 /4 inch (0.5 cm) 3 


Chocolate chips 


1 /2 cup (1 25 ml) 


Eggs 


3 


Sugar 


Va cup (75 ml) 


Flour 


1 /2 cup (1 25 ml) 


Salt 


1 / 4 tsp (1 ml) 


Cream (35%) 


1 cup (250 ml) 


Whole milk 


1 / 2 cup(125ml) 


Icing sugar, optional 



Preheat oven to 375°F(190°C). 

Butter a 10-inch (25.4 cm) cake pan or baking dish with 1 tbsp unsalted butter and 
sprinkle with 1 tbsp of sugar. 

Arrange pear slices in a single layer at the bottom of the cake pan. Sprinkle with the 
chocolate chips. 

In a large bowl, beat the eggs, sugar, flour, salt, cream and milk until smooth. Pour the 
mixture over the pears. 

Bake until golden brown and the pears are tender, about 35 to 40 minutes. 

Serve warm or at room temperature with a dusting of icing sugar. 



eatCcmadian.ca 4^ 



48 



HOLIDAY MAPLE MARTINI 

PREPARATION TIME: 5 MINUTES 
SERVES: 4 






INGREDIENTS 

Apple juice 


1 /4 cup (60 ml) 


Maple sugar 


2 tbsp (30 ml) 


Maple cream liqueur 


% cup (175 ml) 


Vodka 


1 / 2 cup (1 25 ml) 


Ice 




Pour the apple juice onto a sruail plate and the maple sugar onto another. Turn 4 martini 
glasses upside down and twirl the rims in the apple juice first, and then in the maple sugar. 

Pour the vodka and the maple cream liqueur into a cocktail shaker. Fill it with ice, cover and 
shake for 30 seconds. 

Pour the mixture into the rimmed martini glasses and serve. 



*- Remember to look for a Canadian content or process statement on all the 
▼ ingredients you buy. 



eatCanadicm.ca 4|* 



49 



NOTES 



eatCcmadian.ca 4? 



50 



CAUBCA OTTAWA K1A 0C5 



NOTES 




3 9073 00233596 8 



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